Leek and Potato Soup

4.91 from 30 votes

Potato and Leek Soup is about as comforting and warming as it gets. Hearty potatoes blended with seasonal leeks in this creamy soup.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Lunch

Cuisine: British, French

Allergen: Dairy

Diet: Low Fat, Vegetarian

Servings: people

Calories: 301kcal

Author: Dannii

Add the butter to the pan and heat on medium/high heat. Once melted, add the shallots, leeks and potatoes. Cook until softened - about 5 minutes.
2 teaspoon butter, 3 shallots, 2 leek, 400 g potatoes
Add the stock and seasoning. Simmer for 20 minutes.
700 ml vegetable stock, 1 pinch sea salt and black pepper
Take the soup off the heat and blend it to a smooth consistency. Add the cream and stir to combine. Serve topped with chives (optional).
2 tablespoon single cream, chopped chives

We have used vegetarian stock to keep this soup vegetarian, however you could swap it for a really good quality chicken stock to give it a richer flavour.
If you are making this for your children, then use a low salt stock and don't season the whole soup, just do individual bowls if wanted.
If you want to make this look more presentable, then you can reserve some of the cooked leeks and then serve them on top of the soup with herbs.
You don't have to add the single cream, as the potatoes as really creamy. However we feel it gives it something a little bit special.
You can easily double this recipe if you wanted to make it for more people.
The key to the perfect leek and potato soup is to not over blend it. This can result in a really gluey soup (no matter what potatoes you use), as blending it activates the starch in the potatoes.
If you are using a jug blender to blend this soup, then wait until it has cooled first as you could crack the jug if it is too hot.
If you don't use floury potatoes, you might need to use a cornflour slurry to thicken the soup. However this isn't essential.
Make this soup more indulgent by sprinkling some cooked chopped bacon on top.